Most people are guilty of tossing away parts of vegetables that are completely safe to eat. And it’s not out of laziness or spite — we just didn’t know any better… until now.

With food waste at an all time high, it should be a priority to learn how to use more (if not all) of the produce you buy. So plead ignorance no longer and embrace the root-to-shoot trend by saving these vegetable parts probably didn’t know you could eat.

Cauliflower Leaves

Instead of doing the old chop and toss, save your cauliflower leaves and roast them in the oven for a tasty and healthy side dish. Its taste resembles asparagus and kale, so what’s not to like?

Radish Tops

You might have been removing your radish tops and chucking them in the compost, but it turns out they can be transformed into a drool-worthy soup. The leaves have a peppery flavour, and when combined with potatoes, cream, butter, chicken stock and onion, make a perfect cold weather meal.

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Carrot Tops

Carrots are another root vegetable that have an edible above-ground bit people have been wasting for decades. Looking for a great way to use them? Blend them into a delicious pesto with pine nuts, Parmesan, olive oil, lemon and basil.

Broccoli Stems

Broccoli stems are packed with nutrients, but for some reason the crowns get all the glory. To consume the stems, peel or cut off the the thick outer layer, and use a mandolin to grate the stalk into a slaw or chop it into chunks and blend it into a soup. You can also eat it raw for a great snack.

Watermelon Rind

Bet you could eat the innards of an entire watermelon. Or two. But it turns out we’ve been total fools for trashing the rind all these years. Much like a cucumber, the rind can be consumed. To reap the benefits of the amino acid-packed skin, which helps ease muscle tenderness, blend it into a smoothie.

Corn Silk

Shucking corn and removing all of the sticky silk from the cob is a pain in the you know what. But the silk, though commonly discarded, can actually be steeped in hot water and made into a tea. Stir in some honey, serve it to your friends and enjoy being praised for the culinary intelligence you now posses.

Potato Skins

If you’re not already eating your potato skins, you’re missing out. The outer layer of a baked potato is not only high in fibre, but it’s also loaded with iron, vitamins and potassium. Add an extra dollop of sour cream if you’re not wild about the taste.

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Winter Squash Seeds

If you love a tray of freshly roasted pumpkin seeds, you’ll love winter squash seeds, too. So don’t send the innards of the squash to the compost. Instead, save those seeds, toss them in your favourite seasoning (or a simple salt and pepper mix) and bake them for a healthy post-dinner snack.